Stuffed Potatoes

Name: Stuffed Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2.8 oz Mushrooms; 1 Onion, yellow (~ 2.8 oz); 10.6 oz Potatoes (w/o skin); 1 twig of Dill weed, fresh or frozen (~ 1 ½ tsp); ¼ cup Whole grain rye flour; ½ cup Greek yogurt; 1.8 oz Tofu; 2 tsp, 2 tsp Olive oil; 2 Bay leaves (~ 0.1 oz); ½ tsp Sweet paprika, ground; Water; Salt; Black pepper

Enjoy our vegetarian recipe Stuffed Potatoes by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.

Nutritional information:

Calories	3089 kJ (738 kcal)
Protein	36 g
Fat	28 g
Carbohydrates	76 g
Fiber	12 g

Utensils:

pot, tablespoon, peeler, bowl, chef's knife, potato masher, spatula, cutting board, Spoon, non-stick frying pan, pasta colander, big bowl

Recipe instructions:

1

Bring a pot with water to a boil and add the bay leaves.

2 Bay leaves (~ 0.1 oz)

2

Peel and dice the potatoes into approx. ½ in cubes. Add the potatoes to the pot and cook until tender and drain them.

10.6 oz Potatoes (w/o skin)

3

Finely chop the onion tofu and dill. Clean and slice the mushrooms.

1 Onion, yellow (~ 2.8 oz)
1.8 oz Tofu
1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
2.8 oz Mushrooms

4

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, mushrooms, and tofu until the onions turn translucent. Season with salt, pepper, and dill.

2 tsp Olive oil
Salt
Black pepper

5

In a bowl, mash the potatoes with a potato masher and let cool. Add the flour, paprika, salt and pepper and mix thoroughly.

¼ cup Whole grain rye flour
½ tsp Sweet paprika, ground
Salt
Black pepper

6

From the mixture, form fist-sized, approx. ½ in thick patties. To the center of each pattie, add some of the mushroom-tofu-mix. Fold over one end and press on sides to shut close.

7

Heat the olive oil in a non-stick frying pan over medium heat and fry the potato pockets 4-5 minutes until golden brown.